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Slow Cooker Pepperoni Pizza Pasta Casserole

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This post is sponsored by Banza. All opinions and text are my own. #NationalSlowCookerMonth

Slow Cooker Pepperoni Pizza Pasta Casserole is filled with tender pasta, chopped pepperoni, lots of cheese, and pizza sauce. Topped with more cheese and pepperoni rounds to make a cheesy delicious casserole that is cooked in your slow cooker! #NationalSlowCookerMonth

casserole scooped from serving dish

January is National Slow Cooker Month and I am celebrating with a few of my friends to celebrate all thing slow cooker!

I love using my slow cooker, and it makes my weeknight so much easier. We cook everything from chicken to roasts to soups to pasta!

One of our sponsors for #NationalSlowCookerMonth is Banza. Banza’s pasta made from chickpeas. It contains 23G of plant-based protein per serving and has 30% fewer net carbs than traditional pastas. I used Banza pasta to make my Slow Cooker Pepperoni Pizza Casserole and it is a new family favorite!

I layer pasta, pizza sauce, cheese, pepperoni, and Italian seasoning into my slow cooker and allow the casserole to bake till it is melted and hot. My family loves pizza and this is always an instant hit that I can put together really quickly any day of the week. One of the great things about this recipe is that the pasta can go into the slow cooker uncooked, and it makes for a super easy prep!

casserole in slow cooker

What do you need to make Pepperoni Pizza Pasta Casserole?

  • Shaped Pasta (like Banza Pasta)
  • Pizza Sauce
  • Pepperoni Rounds
  • Shredded Mozzarella Cheese
  • Italian Seasoning
  • Slow Cooker

How do you make Pepperoni Pizza Pasta Casserole?

  1. Add pasta, pizza sauce, and water to the slow cooker. Stir well.  Cook on low and cover. 
  2. Stir after 60 minutes. Add 2/3 cup cheese and 1/3 cup quartered pepperoni. Top with remaining 1 1/3 cup shredded cheese and pepperoni rounds. Replace cover. 
  3. Cook on low for an additional 60 minutes. The total cook time is 2 hours. Slow cookers can run warmer and I advise to check the pasta at the 90 minute mark. 
  4. Serve.
casserole scooped from serving dish

Monday’s Slow Cooker Recipes

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casserole scooped from serving dish

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casserole scooped from serving dish

Slow Cooker Pepperoni Pizza Casserole

Course Main Course
Cuisine American
Keyword Pasta, slow cooker
Prep Time 5 minutes
Cook Time 2 hours
Servings 6 people

Ingredients

  • 1 lb shaped pasta, uncooked
  • 30 oz pizza sauce
  • 2/3 cup water
  • 1/3 cup quartered pepperoni rounds
  • 1/3 cup whole pepperoni rounds
  • 2 cup shredded mozzarella
  • 1 tsp italian seasoning
US Customary – Metric

Instructions

  1. Add pasta, pizza sauce and water to the slow cooker. Stir well. Cook on low and cover.

  2. Stir after 60 minutes. Add 2/3 cup cheese and 1/3 cup quartered pepperoni. Top with remaining 1 1/3 cup shredded cheese and pepperoni rounds. Replace cover.
  3. Cook on low for an additional 60 minutes. The total cook time is 2 hours. Slow cookers can run warmer and I advise to check the pasta at the 90 minute mark.
  4. Serve.
casserole on a plate
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Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

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My Favorite Posts of 2019

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It is one of my favorite times of the year because I am excited to share my favorite posts of 2019 with you! Truth be told all of the recipes I share with you are tested multiple times and enjoyed in my home, but I do have a few favorite of the bunch.

It is hard to pick just one recipe per month so I opted to share two because why now!? For each month of 2019 I have selected my two favorite recipes. These recipes range from savory to sweet, and incorporate a variety of different cooking styles.

collage of the recipes chosen as best of 2019

2019 was a good year for me.

I finished school and have a teaching degree. I love teaching, and I currently work as a substitute in two districts because it gives me time in the classroom and I am able to work on Cheese Curd In Paradise.

I started swimming and have found so much joy in the meditation of lap swimming that I kick myself for not starting earlier.

I traveled to Disney World with my family and had a wonderful time.

My Dad fully recovered following a cancer diagnosis he received early this year.

I spent a ton of time in Door County at our cottage with my family and friends.

I took a trip to Wisconsin Dells over the summer with my family, and it was a blast!

I get to spend lots of time with my sister and mom, and I love it.

I met some major goals with Cheese Curd In Paradise, and am so thankful for all of my readers.

My kids are healthy and happy.

My husband is healthy and happy.

I got to see Pink, Bret Michaels, and the Goo Goo Dolls in concert.

I got a new kitten named Ripley and I love him!

I have had opportunities to volunteer and contribute to my son’s school.

I have had the opportunity to contribute to the community with volunteer work to help bring resources to parents and families in Wisconsin.

I have developed meaningful and deep relationships with other women and parents in my community, and it makes such a difference in my life.

I took steps to start creating video content for all of you from Cheese Curd in Paradise for 2020. So exciting!

I wrote a cookbook. It is niche. It is unique. It took hard work and research. It will be out in March 2020. I can hardly contain my excitement, and am so excited to share details with you very very soon.

2019 brought me struggles as well, but it brought all of the amazing things I listed above. Some are small, but so great to me, and some are large and outwardly impressive. I can only hope that 2020 allows me the same opportunities to grow and learn new things.

Without further delay here are my favorites of 2019. Wishing you a Happy New Year!

January 2019:

Wisconsin Beer Brats

brats in a basket in buns

Loaded Beer Dip

dip in a white bowl

February:

Slow Cooker Pea Soup with Potatoes and Ham

soup in bowls

Easy Corned Beef and Cabbage

corned beef on a plate with a fork

March:

Dill Pickle Pasta Salad with Ham

pasta salad in a white bowl

Crispy Baked Asparagus Fries with Lemon Pepper Sauce

asparagus fries on a cooling rack

April:

Blueberry Yogurt Pancakes

pancakes on a plate with syrup

Toll House Cookie Pie

cookie pie on a plate

May:

Easy Creamy Grape Salad

grape salad in a bowl

Calico Beans with Hamburger

Baked beans in a pot with a wooden spoon

June:

Beer Battered Deep Fried Cheese Curds

cheese curd in a basket

Crockpot Cheddar Beer Chicken Tacos

Holding a chicken taco

July:

Lasagna Roll Ups with Meat Sauce

Lasagna on a white plate

Bomb Pop Jello Shots

red white and blue jello shots in plastic containers

August:

Pizza Muffins

pizza muffin dipped in sauce

Oreo Fudge Ice Cream Pie

oreo pie in the pie pan

September:

Pumpkin French Toast with Maple Butter

french toast on a plate

Burgundy Mushrooms

mushrooms in a white bowl with a spoon

October:

Hocus Pocus Spell Book Brownies

brownies on a platter

Crispy Spicy Pickle Chicken Sandwich

chicken sandwiches held in hand

November:

Grinch Shortbread Cookies

cookies on a cooling rack

Everything But The Bagel Cheese Ball

cheese ball on a plate with bagel chips around it

December

Christmas Wreath Veggie Pizza Appetizer

veggie pizza on a plate

Old-Fashioned Ham Salad

Ham salad sandwich

Easy Ham and Cheese Quiche {Leftover Ham Recipe}

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Ham and Cheese Quiche is a delicious for any meal of the day, but a fantastic way to use leftover ham. Eggs, half and half, cheese, and green onion whipped together and baked in a flaky pie crust will make everyone wishing there was more leftover ham!

Ham and Cheese Quiche on a plate

Quiche is one of those meals that is versatile and so easy to make! I love to use leftover holiday ham to make my Easy Ham and Cheese Quiche. The meal takes about 10 minutes to prep and the rest is hands-off till it is time to slice and serve. I love that this recipe is perfect to serve for breakfast, brunch, or dinner. My kiddos love eggs and this is always a favorite meal. I like to add cheddar cheese to the quiche, along with the ha, and some fresh green onions. The top of the quiche gets nice and brown, but the middle is custardy and creamy.

This is a great recipe because it is easy to double so that you have an extra that can be frozen, or maybe there is a larger crows to feed.

I make this recipe simple by using a prepared frozen deep dish pie crust. You can, of course, my your own but I love the ease of the prepared crust especially if I am preparing brunch or my family is eating this quiche for dinner.

Ham and Cheese Quiche not sliced

What do you need to make Easy Ham and Cheese Quiche?

Ham and Cheese Quiche ingreidents

How to you make Easy Ham and Cheese Quiche?

  1. Pre-heat oven to 350°F.
  2. In a large mixing bowl, whisk the eggs, half and half, milk, pepper, and salt.
  3. Place diced ham in the pie crust. Top with 1/2 cup cheese and green onions. Pour egg mixture over the ham and cheese. Add remaining cheese.
  4. Place pie crust and aluminum shell in a pie plate. This step is optional, but is just in case of a spill because of the grated surface in the oven. Place quiche in the oven.
  5. Bake 35-40 minutes. The quiche should still be jiggly when it is remove from the oven, but there should not be pools of raw quiche.
  6. Allow quiche to rest for 5 minutes. Slice and serve.
Ham and Cheese Quiche sliced in the pan

Frequently Asked Questions

I only have milk- will that work over the half and half?

The result will not be as cream, but it will work. That being said if you are using skim you need to stop, run to the store, and grab whole milk. I can see 2% working, but I have not tested it. The quiche should be rich and creamy and that will be hard to achieve with skim or 1% milk.

Can I add other veggies?

Yes, but make sure not to make the pie too full. If you add something like broccoli you might want to reduce the amount of ham. For example, if I was going to use 2/3 cup chopped broccoli I would reduce my ham by a 1/2 cup to make sure that there is room for everything.

Can I make this crustless?

Sure! make sure to use a nice pie pan and butter the pan to prevent sticking.

I only have a little ham left. Can I sub in turkey?

Sure! Sub it at a 1:1 ratio. The turkey will be delicious and could be subbed in all together for the ham if you prefer that. However, it holds less salt so you will want to add an additional pinch or two of salt.

My quiche is jiggle when it comes out of the oven. Should I cook it longer?

The quiche should be jiggle, but you do not want to see pools of raw egg on the surface. Make sure you allow the quiche at least 5 minutes to set after it was in the oven before slicing. If it is still pretty jiggly after 5 minutes allow a few additional minutes for the eggs to set.

Ham and Cheese Quiche on a plate with a fork

Looking for more delicious leftover ham recipes?

Looking for more delicious quiche and breakfast recipes?

Ham and Cheese Quiche on a plate with a fork

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Ham and Cheese Quiche on a plate

Easy Ham and Cheese Quiche {Leftover Ham Recipe}

Course Breakfast
Cuisine American
Keyword Breakfast, ham, leftovers
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients

  • 4 large eggs
  • 1 cup half and half
  • 1/2 cup whole milk
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 1/2 cup diced cooked ham
  • 1/3 cup sliced green onion
  • 1 cup shredded cheddar cheese
  • 1 frozen deep dish pie crust
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F.

  2. In a large mixing bowl, whisk the eggs, half and half, milk, pepper, and salt.

  3. Place diced ham in the pie crust. Top with 1/2 cup cheese and green onions. Pour egg mixture over the ham and cheese. Add remaining cheese.

  4. Place pie crust and aluminum shell in a pie plate. This step is optional, but is just in case of a spill because of the grated surface in the oven. Place quiche in the oven.

  5. Bake 35-40 minutes. The quiche should still be jiggly when it is remove from the oven, but there should not be pools of raw quiche.

  6. Allow quiche to rest for 5 minutes. Slice and serve.

Recipe Notes

The quiche can be made in advance and served at room temperature or out of the fridge. 

Ham and Cheese Quiche on a plate

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One-Pot Ham and Cheese Pasta {Leftover Ham Recipe}

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Creamy Ham and Cheese Pasta is a delicious and simple way to use leftover ham. One-pot , 5 ingredients, and ready in under 30 minutes is a dinner that everyone will request!

Ham and Cheese Pasta scooped from the pot with a spoon

During the holidays we always make ham, and always have a lot of leftover ham! This of course is not a problem because there are so many delicious things to make with the leftovers! I am going to share a few of my favorite leftover ham recipes other the next few days because delicious holiday food shouldn’t just last one day.

I have a a few of my favorite leftover turkey recipes like Cheesy Broccoli, Turkey, and Rice Casserole, Creamy Turkey Over Biscuits, and Turkey Pot Pie with Cheddar Garlic Biscuits.

My all-time favorite leftover ham recipes is Scalloped Potatoes and Ham. However, I also love my Slow Cooker Pea Soup with Potatoes and Ham, and Ham Salad for lunch! I also can’t forget Ham and Cheese Gnocchi Skillet.

Well, now I am hungry and is a good thing that we are making a ham for the holidays.

This recipe is so fantastic for a weeknight. It is all made in one-pot and cooks in under 30 minutes. This pasta also only requires 5 ingredients. Budget friendly, delicious, and my kids love it! Creamy, cheesy, smokey, and it makes great lunches for the weekday!

Ham and cheese pasta in a pot

What do you need to make One-Pot Ham and Cheese Pasta?

Ham and cheese pasta on a white dinner plate

How do you make One-Pot Ham and Cheese Pasta?

  1. Place pasta, ham, chicken broth, and milk into a large pot.
  2. Simmer the pasta till tender, about 10-12 minutes. Make sure to stir the pasta every 4-5 minutes to prevent it from sticking.
  3. When pasta is tender add the cheese and stir gently till melted. Season with pepper and salt if desired. Serve immediately.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, but thinner pasta or smaller pasta will result in a lower cooking time. If you use that type of pasta you will want to keep an eye on your noodles.

Can I use a different type of cheese?

Yes, but a different type will change the flavor. I recommend a cheese that melts easily like a different age of cheddar, american, Colby, or jack cheese.

Can I use just chicken broth or just milk?

Yes, using all chicken broth will result is a less creamy sauce, and using just milk will result in a creamier sauce.

Can I add any veggies?

Yes, I think peas would be really yummy. Broccoli would be delicious as well.

How do I re-heat this pasta?

I do it in the microwave and I add a few tablespoons of milk prior to warming because it helps make the sauce a little creamier.

Ham and cheese pasta on a white dinner plate with a fork

Here are a few of my favorite easy pasta recipes!

One-Pot Chili Mac

Dill Pickle Pasta Salad with Ham

Baked Crispy Crunchy Taco Spaghetti

One Pot Chicken Parmesan Pasta

Ham and cheese pasta on a white dinner plate with a fork

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Ham and Cheese Pasta scooped from the pot with a spoon

One-Pot Ham and Cheese Pasta {Leftover Ham Recipe}

Course Main Course
Cuisine American
Keyword ham, Pasta, Weeknight Favorites
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 1 lb penne (or similar shaped) pasta, uncooked
  • 2 cups chopped ham
  • 3 1/4 cups low sodium chicken broth
  • 2 1/2 cups milk
  • 2 cups shredded cheddar cheese
US Customary – Metric

Instructions

  1. Place pasta, ham, chicken broth, and milk into a large pot.

  2. Simmer the pasta till tender, about 10-12 minutes. Make sure to stir the pasta every 4-5 minutes to prevent it from sticking.

  3. When pasta is tender add the cheese and stir gently till melted. Season with pepper and salt if desired. Serve immediately.

Ham and cheese pasta on a white dinner plate with a fork

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Meat Lovers Breakfast Casserole

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Meat Lovers Breakfast Casserole is the perfect start to a weekend or holiday morning. Bacon, ham, sausage, cheese, and eggs baked together to make a creamy, rich, and delicious breakfast everyone will love.

breakfast casserole on a plate

I love to make breakfast casseroles and breakfast bakes for holiday mornings. There is something so nice about a warm, hearty, and tasty breakfast that I can quickly pop in the oven. My Meat Lovers Breakfast Casserole is one of my family’s favorite breakfast recipes.

I prep everything the night before and let it sit overnight. This recipes includes crisp bacon, sausage, and smokey ham- plus lots of cheese. It is so good! I use bread as my base and allowing the bread to sit in the egg mixture overnight and once it is baked it is so creamy and custardy.

This casserole is fantastic as a meat lover variety, but if you like a few onions, peppers, or other veggie mix-ins they would be a delicious addition as well. However, one of my favorite parts is the yummy melted cheese sprinkled over the top of the casserole.

breakfast casserole in baking dish

What do you need to make Meat Lovers Casserole?

  •  White Bread
  • Large Eggs
  • Whole Milk
  • Black Pepper
  • Cooked Bacon
  • Sliced Ham
  • Breakfast Sausage Links
  • Shredded Cheddar Cheese
  • 9×13 Baking Dish
  • Whisk
breakfast casserole in baking dish

How do you make Meat Lovers Breakfast Casserole?

  1. Cut the bread into cubes. Lightly grease a 9×13 casserole dish and evenly place bread into the baking dish.
  2. Place chopped bacon over bread, but reserve 2 chopped slices for topping. Next, top with ham, and finish with the uncooked sliced sausage.
  3. In a medium bowl, whisk together eggs, milk, and pepper. Pour mixture evenly over the bread and milk. Top with 1/2 cup cheddar cheese.
  4. Cover casserole and place in fridge. Allow casserole to sit for at least 8 hours or overnight.
  5. Remove from fridge when ready to bake. Pre-heat oven to 350°F. Uncover and top with remaining 1 cup of cheese and remaining chopped bacon. Bake uncovered for 50 minutes. The center should still slightly jiggle when you remove it from the oven. Allow the casserole to rest for 5 minutes before serving.
breakfast casserole on a plate

Frequently Asked Questions

Can I use wheat bread?

Yes, but I do not recommend a super dense bread because it may not result is the nice custard egg texture.

Can I use chopped sausage patties?

Yes, just make sure to cut them into bite sized pieces.

Can I add the bacon without cooking prior?

Yes, the casserole will reach a high enough temperature to cook the bacon, but it will not be crisp.

What are other cheeses I can use besides cheddar, or that mix well with cheddar?

I love to use monterrey jack cheese or pepper jack is delicious in this recipe as well.

My casserole seems a little jiggly when I removed it from the oven- is this normal?

There should be a little jiggly in the casserole, and allowing it to rest for 5 minutes will allow it to come together and set a little more.

breakfast casserole on a plate

Looking for more delicious breakfast and brunch recipes!?

Scrambled Eggs with Bacon and Blue Cheese

Blueberry Yogurt Pancakes

Everything Bagel Smoked Salmon Quiche

Eggs Benedict Casserole

Loaded Egg and Toast Cups

breakfast casserole on a plate

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breakfast casserole on a plate

Meat Lovers Breakfast Casserole

Course Breakfast
Cuisine American
Keyword Bacon, Breakfast, Casserole, Eggs
Prep Time 15 minutes
Cook Time 50 minutes
Fridge Time 8 hours
Servings 8 people

Ingredients

  • 8 slices white bread
  • 6 large eggs
  • 2 2/3 cup whole milk
  • 1/2 tsp pepper
  • 10 slices cooked chopped bacon, divided
  • 1/2 cup chopped sliced ham
  • 7 uncooked breakfast sausages, sliced into bite-sized pieces
  • 1 1/2 cup shredded cheddar cheese, divided
US Customary – Metric

Instructions

  1. Cut the bread into cubes. Lightly grease a 9×13 casserole dish and evenly place bread into the baking dish.

  2. Place chopped bacon over bread, but reserve 2 chopped slices for topping. Next, top with ham, and finish with the uncooked sliced sausage.

  3. In a medium bowl, whisk together eggs, milk, and pepper. Pour mixture evenly over the bread and milk. Top with 1/2 cup cheddar cheese.

  4. Cover casserole and place in fridge. Allow casserole to sit for at least 8 hours or overnight.

  5. Remove from fridge when ready to bake. Pre-heat oven to 350°F. Uncover and top with remaining 1 cup of cheese and remaining chopped bacon. Bake uncovered for 50 minutes. The center should still slightly jiggle when you remove it from the oven. Allow the casserole to rest for 5 minutes before serving.

breakfast casserole on a plate

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Christmas Wreath Veggie Pizza Appetizer

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Christmas Wreath Veggie Pizza is a festive holiday appetizer with a fun Christmas theme! Crescent roll dough is shaped like a wreath and baked. Topped with seasoned veggies spread and fresh vegetables makes this a new holiday tradition!

veggie pizza on a plate

Veggies pizza is one of my favorite easy appetizers to bring to a get-together or serve when I am hosting. I use pre-made crescent roll dough, a layer of seasoned a cream cheese and sour cream blend, and lots of chopped fresh veggies.

When I make this wreath I like to use holiday reds and greens for the veggies. Fresh broccoli, chopped cucumbers, baby tomatoes, and diced red bell pepper work perfectly for garnishes. I especially love to use a red bell pepper for the bow on the Christmas wreath! Other delicious toppings could be green bell pepper, spinach, cauliflower (for a snowy wreath!), green olives, green onion, and chopped roasted red peppers

To serve, I cut the wreath in to wedges and serve it cold or allow it to come just under room temperature. This appetizer never lasts long in a crowd!

veggie pizza on a plate

What do you need to make a Christmas Wreath Veggie Pizza?

Close-up of the red pepper bow on the veggie pizza

How do you make Christmas Wreath Veggie Pizza?

  1. Pre-heat oven to 375°F.
  2. Place a bowl with 4-5 inch width on a cookie sheet with the bowl side facing down. This will help guide creating the center of the wreath.
  3. Open the crescent roll dough and unroll. Fold the dough in half length-wise.
  4. Arrange each half around the bowl. Pinch the ends together to make a circle and press to dough to flatten so it bakes evenly.
  5. Remove bowl and place baking sheet in the oven. Bake for 11-12 minutes.
  6. Remove dough from oven. Press the dough down in any areas it might have bubbles so the surface is even. Allow dough to completely cool (about 30 minutes).
  7. While dough cools mix cream cheese and sour cream in a mixing bowl. Add the ranch seasoning, dill, and garlic. Stir.
  8. Spread the cream cheese mixture evenly on the dough. Decorate with chopped veggies. To make the bow, cut a ring of red pepper and slice at each lobe to give three U-shaped pieces. Cut one in half. Arrange with two lobes to create the loops and the two remaining pieces under the loops.
  9. Serve immediately or store in the fridge till you are ready to serve.
IMG_3569
IMG_3570

Looking for more delicious holiday appetizers?

Everything But The Bagel Cheese Ball

Slow Cooker Cranberry Meatballs

Dried Beef and Green Onion Cheese Ball

Cranberry Brie and Rosemary Bites

Glazed Smoked Sausage and Pineapple Bites

Close-up of veggies on the veggie pizza- broccoli, tomatoes, pepper, and cucumbers

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veggie pizza on a plate
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veggie pizza on a plate

Christmas Wreath Veggie Pizza Appetizer

Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Servings 15 people

Ingredients

  • (2) 8 oz tubes of crescent roll sheets
  • 8 oz plain cream cheese
  • 2/3 cup sour cream
  • 1 oz dry ranch seasoning
  • 1/2 tsp dried dill
  • 1/2 tsp garlic power
  • 2 cups finely chopped fresh broccoli (about 1 head)
  • 1/2 cup chopped fresh cucumber
  • 1 finely chopped red bell pepper
  • 2/3 cup cherry tomatoes
US Customary – Metric

Instructions

  1. Pre-heat oven to 375°F.
  2. Place a bowl with 4-5 inch width on a cookie sheet with the bowl side facing down. This will help guide creating the center of the wreath.
  3. Open the crescent roll dough and unroll. Fold the dough in half length-wise.
  4. Arrange each half around the bowl. Pinch the ends together to make a circle and press to dough to flatten so it bakes evenly.
  5. Remove bowl and place baking sheet in the oven. Bake for 11-12 minutes.
  6. Remove dough from oven. Press the dough down in any areas it might have bubbles so the surface is even. Allow dough to completely cool (about 30 minutes).

  7. While dough cools mix cream cheese and sour cream in a mixing bowl. Add the ranch seasoning, dill, and garlic. Stir.

  8. Spread the cream cheese mixture evenly on the dough. Decorate with chopped veggies. To make the bow, cut a ring of red pepper and slice at each lobe to give three U-shaped pieces. Cut one in half. Arrange with two lobes to create the loops and the two remaining pieces under the loops.
  9. Serve immediately or store in the fridge till you are ready to serve.
veggie pizza on a plate

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Slow Cooker Chocolate Peanut Candy

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Slow Cooker Chocolate Peanut Candy is a fantastic easy candy recipe. Perfect for snacking, a cookie tray, or for gifting! Creamy chocolate, peanuts, salt, and a few sprinkles make a new holiday favorite. #ChristmasSweetsWeek

candy in a holiday tin

It is hard not to get excited for Christmas and holiday candy this time of year! There are so many delicious homemade goodies! We are chocolate lovers in our house. My husband and sons particularly love peanuts as well. I love to make candy during the holidays, and I especially love a recipe that is a little hands-off and super easy for a sweet treat.

My Slow Cooker Chocolate Peanut Candy is as easy as they come. Everything goes into the slow cooker and about an hour and a half later of practically hands-free prep besides a few stirs and scoops, and I have delicious little clusters that we can enjoy, or gift to family and friends!

Like I said, this candy is also a great gift. I like to place the candy in mason jars, close, and tie seasonal bow around the lid for a quick and easy gift for a holiday party.

candy in a holiday tin

What do you need to make Slow Cooker Chocolate Peanut Candy?

  • Unsalted Peanuts
  • Semi-Sweet Chocolate Chips
  • 70% Dark Chocolate
  • Almond Bark
  • Salt
  • Sprinkles
  • Wax Paper
  • Slow Cooker
candy ingredients in the slow cooker
candy ingredients in the slow cooker

How do you make Slow Cooker Chocolate Peanut Candy?

  1. Place peanuts, chocolate chips, dark chocolate, almond bark, and salt into the slow cooker. Do not stir. Set temperature to low and cook for 1 hour.
  2. Open lid and stir the candy gently. The solids should be melted. Cover and cook an additional 30 minutes.
  3. Open the lid and stir. Place several sheets of wax or parchment paper on the counter.
  4. Spoon 1 1/2 tbsp portions on the wax paper. Top with sprinkles.
  5. Wait for the candy to completely harden and set before storing the candy. The candy can be kept at room temperature, but it is prepared to store in the fridge.

Frequently Asked Questions

My chocolate is not setting- what can I do?

Make sure that you use the correct amount of almond bark or the chocolate may have trouble setting. To help the process, the candy can be placed on a cookies sheet and placed in the fridge to help the chocolate set.

Does almond bark have almond in it?

It does not. There is flavoring in almond bark but it, actually, contains no almonds. It is a vanilla flavored candy coating.

Can I freeze the candy?

Yes, the candy can remain unfrozen 2-3 week, but frozen it will keep for over a year. Simple store the candy in a freezer safe sealable bag.

candy in a holiday tin with a hand grabbing a piece

Looking for more delicious holiday treats?!

Grinch Shortbread Cookies

Hot Chocolate Chip Cookies

Homemade Puppy Chow

Grinch Rice Krispie Treats

Homemade Peanut Brittle from House of Nash Easts

candy in a holiday tin

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candy in a holiday tin

Slow Cooker Chocolate Peanut Candy

Course Dessert
Cuisine American
Keyword chocolate
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 65 candies

Ingredients

  • 32 oz unsalted dry roasted peanuts
  • 32 oz white almond bark, cut into 2-inch pieces
  • 4 oz 70% chocolate, cubed
  • 12 oz semi-sweet chocolate chips
  • 1/2 tsp salt
  • sprinkles optional
US Customary – Metric

Instructions

  1. Place peanuts, chocolate chips, dark chocolate, almond bark, and salt into the slow cooker. Do not stir. Set temperature to low and cook for 1 hour.
  2. Open lid and stir the candy gently. The solids should be melted. Cover and cook an additional 30 minutes.
  3. Open the lid and stir. Place several sheets of wax or parchment paper on the counter.
  4. Spoon 1 1/2 tbsp portions on the wax paper. Top with sprinkles.
  5. Wait for the candy to completely harden and set before storing the candy. The candy can be kept at room temperature, but it is prepared to store in the fridge.
candy in a holiday tin
Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Christmas Beverages:
Fluffernutter Latte from The Kitchen Prep
Hansel and Gretel Gingerbread Latte from Blogghetti
Mexicoco from YumGoggle
S’mores Hot Chocolate from For the Love of Food

Christmas Breakfasts:
Cinnamon Roll Pancakes from Daily Dish Recipes
Flaky Nutella Christmas Tree from Shockingly Delicious
Gingerbread Sweet Rolls from The Redhead Baker
Grinch Pancakes from Katie’s Cucina
Mini Chocolate Peppermint Baked Donuts from It Bakes Me Happy

Christmas Pastries and Desserts:
Angel Sugar Crisps from Jolene’s Recipe Journal
Chocolate Cherry Loaf from Seduction In The Kitchen
Hot Chocolate Cookie Cups from Sweet Beginnings
Peppermint Chunk Cookies from A Day in the Life on the Farm
Snowman Cupcakes from Hezzi-D’s Books and Cooks
Toy Soldier Frosted Brownies from Big Bear’s Wife
Vegan Gingerbread Layer Cake from The Baking Fairy

Christmas Candies:
Bourbon Balls from A Kitchen Hoor’s Adventures
Chocolate Peppermint Truffles from Family Around the Table
Christmas Crack (Saltine Toffee) from Palatable Pastime
Gingerbread Fudge from Love and Confections
Slow Cooker Chocolate Peanut Candy from Cheese Curd In Paradise
Spiced Pecans with a Rum Glaze from Karen’s Kitchen Stories
Star Crunch Inspired Bars from Our Good Life

Loaded Sweet Potato Casserole

by 5 Comments


Loaded Sweet Potato Casserole is flavored with cinnamon and maple. Topped with chopped pecans, bacon, brown sugar, and marshmallow makes a side everyone will keep coming back for more.

sweet potato casserole scooped from a baking dish

Casseroles are one of my favorite things during the winter months. So warm, so easy, so comforting. I love the mixture of flavors and the ease of popping it into the oven just to pull it out a short-time later to have a delicious meal or side.

Today I am sharing one of my favorite holiday side dishes- Loaded Sweet Potato Casserole. This recipe goes beyond the sweet potatoes topped with marshmallows and adds pecans, bacon, and maple flavors.

The sweet potatoes are smooths, buttery, and creamy. The topping is everything you can ask for in a sweet and savory combination- crunchy, rich, salty, and sweet. I also add a touch of cinnamon to my potatoes for even more flavor. This is a family favorite during the holidays and it will be on our Thanksgiving menu this year.

sweet potato casserole in a baking dish

Check out more delicious holiday casseroles!

Best Holiday Casserole Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

sweet potato casserole in a baking dish

What do you need to make Loaded Sweet Potato Casserole?

  • Sweet Potatoes
  • Butter
  • Milk
  • Cinnamon
  • Maple Syrup
  • Salt
  • Pepper
  • Pecans
  • Bacon Pieces
  • Brown Sugar
  • Mini Marshmallows
  • 8×8 Casserole Dish
  • Hand Mixer

How do you make Loaded Sweet Potato Casserole?

{Printable Recipe Below}

  1. Peel sweet potatoes and cut into large pieces. Place in water and boil to cook will tender. Preheat oven to 350°F while potatoes cook.
  2. While potatoes cook, prepare the topping. Mix the chopped pecans, brown sugar, and bacon pieces together. Set aside.
  3. Remove potatoes from pot and place in a large mixing bowl.
  4. Add butter, milk, cinnamon, maple syrup, salt, and pepper. Using a hand mixer on high speed whip the sweet potatoes till smooth and fluffy. Add the egg and mix to incorporate into the sweet potatoes.
  5. Lightly spray an 8×8 baking dish with cooking spray. Pour potatoes in to the baking dish. Top with pecan mixture.
  6. Place in oven and bake for 25 minutes. After 25 minutes add the marshmallows and bake for an additional 10 minutes.
  7. Remove from oven and serve.
sweet potato casserole scooped from a baking dish

Frequently Asked Questions

Do I need to use the egg?

I find that the egg helps keep the potatoes fluffy, but it is optional.

Can I leave off the nuts, or have other nuts do you recommend?

You can leave the nuts off and it is no problem. I would also recommend walnuts for this recipe.

Why do you want to add the marshmallows?

I like to add them at the end because if they cook too long they get hard and melt into the casserole.

Can I add a little heat to the topping?

Yes! I think a little cayenne with the brown sugar would be delicious.

Can I use a hand masher?

You certainly can, but I prefer the whipped consistency for this recipe, and the hand masher will result in a heavier potato.

sweet potato casserole on a plate
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sweet potato casserole scooped from a baking dish

Loaded Sweet Potato Casserole

Course Side Dish
Cuisine American
Keyword Potatoes, Side Dish, Thanksgiving
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients

  • 3 lbs Sweet Potatoes
  • 4 tbsp Butter
  • 1/2 cup Milk
  • 1 large egg
  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Maple Syrup
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 cup Pecans, chopped
  • 1/4 cup Bacon Pieces
  • 1 tbsp Brown Sugar
  • 1 1/2 cups Mini Marshmallows
US Customary – Metric

Instructions

  1. Peel sweet potatoes and cut into large pieces. Place in water and boil to cook will tender. Preheat oven to 350°F while potatoes cook.
  2. While potatoes cook, prepare the topping. Mix the chopped pecans, brown sugar, and bacon pieces together. Set aside.
  3. Remove potatoes from pot and place in a large mixing bowl.
  4. Add butter, milk, cinnamon, maple syrup, salt, and pepper. Using a hand mixer on high speed whip the sweet potatoes till smooth and fluffy. Add the eggs and mix to incorporate into the sweet potatoes.
  5. Lightly spray an 8×8 baking dish with cooking spray. Pour potatoes in to the baking dish. Top with pecan mixture.
  6. Place in oven and bake for 25 minutes. After 25 minutes add the marshmallows and bake for an additional 10 minutes.
  7. Remove from oven and serve.
sweet potato casserole scooped from a baking dish

Roasted Garlic Mashed Potatoes (+ Leftover Shredded Turkey and Gravy)

by 16 Comments


This post is sponsored by McCormick® but the content and opinions expressed here are my own. #McCormickMakesItHome #McCormickAtMeijer

The holidays are fast approaching and are a time for family, friends, and food. For over 100 years McCormick® has worked hard to bring the best flavors to the holiday table. Delicious meals prepared at home help create lifetime memories. Stop in at your local Mejier store to get the best selection on McCormick® Extracts, Herbs & Spices, or Gravy products for the holiday season.

mashed potatoes in a bowl

My family loves mashed potatoes and we always have a giant bowl on our dining room table. The traditional recipe of potatoes, butter, salt, pepper, and whole milk is given a fun twist with roasted garlic. Roasting garlic at home with a little salt and McCormick® Black Pepper is a simple and yummy way to elevate your holiday recipes.

I don’t think that my family would allow me to come to the table with out a bowl of warm, creamy, buttery mashed potatoes. For me, that is a staple and a must-have. Besides being excellent for soaking of juices, flavors, and gravies, mashed potatoes are great because almost everyone likes them, and I know my kiddos always request a big scoop on their plates.

McCormick® Extract, Herbs & Spices, or Gravy products has a wide variety of products to help with holiday preparations. A few of my favorites are McCormick® Garlic Powder, McCormick® Poultry Seasoning, McCormick® Ground Cinnamon, McCormick® All Natural Pure Vanilla Extract, and McCormick® Pure Ground Black Pepper. All of these products and more can be purchased at your local Meijer store.

seasoning placed together

I love all of the different options McCormick® offers at Meijer! Looking at different seasoning options is a fantastic way to change-up classic holiday recipes for something new, or as a way to enhance something you already love. For example, I love to use a little of McCormick® Poultry Seasoning in my Roasted Garlic Mashed Potatoes because the blend of herbs compliments my savory potatoes, and makes them even better!

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black pepper held in hand

What do you need to make Roasted Garlic Mashed Potatoes?

Frequently Asked Questions

Can I use a different type of potato?

Sure! Red skinned and Yukon will also work well in this recipe. However, other types may produce a different texture.

My potatoes are kind of gummy- what can I do?

Make sure when whipping the potatoes to add the milk slowly. If the potatoes are still a little heavy, slowly add a little more milk.

Can I use a different type of milk like 2%?

Yes, I like whole because it is creamier, but 2% will work just fine.

What is the best way to warm the potatoes?

I like to warm them in the microwave or oven with a few pats of butter on top.

Is the garlic super strong?

It all depends on how much you use. I call for 4 for this recipe, but you can add more or less depending on your preferences.

mashed potatoes in a bowl

Let’s Talk Roasted Garlic!

Roasting garlic is one of the easiest enhancers around. I cut the tops off my garlic, place in foil, season with salt and pepper, and drizzle with olive oil. I use the foil to wrap around the garlic and I bake it at 375°F for about 40 minutes.

Here is the fun part.

Once the garlic is ready all you have to do is squeeze the bulb and out come all the yummy, soft, roasted garlic cloves!

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THE LEFTOVERS

We all know one of the great things about holiday meals is the leftovers, and McCormick® can help with that! I typically have a bit of leftover turkey and potatoes after the holiday, but many times we have eaten all the gravy. McCormick® offers lots of delicious gravy mixes, and my favorite is the McCormick® Turkey Gravy. I make the gravy with a little water and chicken stock and toss it with leftover warmed chopped or shredded turkey.

turkey and gravy ingredients

The turkey and the gravy are the perfect post-holiday meal. After a day of shopping (or returning), celebrating or entertaining this quick dish is an easy way to use holiday leftovers.

McCormick® Turkey Gravy is smooth, savory, and delicious to serve with leftover holiday turkey. McCormick® Turkey Gravy is available at Meijer along with other McCormick® Extract, Herbs & Spices.

When I was a kid I remember being at my Grandma’s house for the holidays and after our holiday meal we always had “Hot-Shots” the following day. The “Hot-Shot” is shredded or chopped turkey over a piece of buttered bread with mashed potatoes, and finished with gravy. Whenever I think about leftovers that is the meat that immediately comes to mind.

turkey and gravy in a bowl

Check out my video to make my version of a “Hot-Shot” using my Roasted Garlic Mashed Potatoes!

I like to finish my turkey and gravy over mashed potatoes with a little extra McCormick® Turkey Gravy poured over the top. It is just too hard to pass-up this recipe!

Make sure to check out Meijer to stock-up on McCormick® Extract, Herbs & Spices this holiday season!

turkey and gravy over potatoes
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mashed potatoes in a bowl

Roasted Garlic Mashed Potatoes (+ Leftover Shredded Turkey and Gravy)

Course Side Dish
Cuisine American
Keyword Potatoes, Side Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

For Potatoes

  • 3 Lbs russet potatoes peeled and quartered
  • 6 tbsp salted butter
  • 2/3 cup whole milk
  • 1/2 tsp McCormick® Poultry Seasoning
  • 1 tsp McCormick® Ground Black Pepper
  • 1 tsp salt
  • Roasted Garlic (see instructions)

Roasted Garlic

  • 4 garlic bulbs
  • 1/4 tsp salt
  • 1/4 tsp McCormick® Ground Black Pepper
  • 2 tbsp olive oil

Turkey and Gravy

  • 4-5 cups shredded or chopped cooked turkey
  • (2) .87 oz packet ‎McCormick® Turkey Gravy

Instructions

Roasted Garlic

  1. Preheat oven to 375°F. Cut off top of garlic heads. Drizzle olive oil into a small baking dish. Place garlic in baking dish. Drizzle garlic with oil and sprinkle with salt and pepper. Cover baking dish with foil and roast until tender, 40 minutes.. Cool slightly and squeeze out garlic cloves.

Mashed Potatoes

  1. Boil potatoes until tender. Drain and place in a large mixing bowl. Add butter and mix with an electric mixer while slowly adding the milk. Stir in three garlic cloves from 3 garlic bulbs.

  2. Season with salt and pepper and cloves from remaining garlic bulb.

Turkey with Gravy

  1. Heat water and stock in a sauce pan over medium heat. Whisk in 2 packets of gravy mix. Pour 2/3 of the gravy into the turkey.

To Assemble

  1. Place warmed mashed potatoes on a plate. Top with turkey and gravy. Add additional gravy.

turkey and gravy with roasted garlic mashed potaotes

Hot Chocolate Chip Cookies

by 7 Comments


I received products from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Hot Chocolate Chip Cookies are a holiday favorite. They have a rich chocolate flavor, chocolate chips, and marshmallows!

cookies on a plate

There is nothing like a cup of hot chocolate on a cold day. I have vivid memories of ice skating as a kid, and the happiness of that cup of hot cocoa after the skate. My kiddos love when I make hot chocolate after they play in the snow. Their cold little fingers grip the cup, and the drink every drop in their mugs. They typically want to head out to the snow again- play, come in, drink hot chocolate- repeat.

Enter Hot Chocolate Chip Cookies. All the flavors of winter’s favorite drink, but in cookie form- chocolaty, warm, and gooey out of the oven. I love how easy these cookies are to make, and they are perfect for a holiday cookie exchange! One of my favorite parts in the mini marshmallows in the cookies because they get soft after they bake. My kiddos love to devour these cookies with a tall glass of milk.

cookies on a plate

What do you need to make Hot Chocolate Chip Cookies?

How do you make Hot Chocolate Chip Cookies?

{Printable recipe below}

  • Beat butter and sugar in large bowl with standing mixer until fluffy. Beat in eggs and vanilla.
  • In a different mixing bowl, combine dry ingredients. Slowly beat the dry ingredients into the wet ingredients. Stir in chocolate chips and Marshmallow Bits. Cover and chill for 30 minutes-2 hours.
  • When ready to bake, preheat oven to 350°F. Drop 2 tablespoons of dough, 2 inches apart, onto baking sheets lined with baking mats or parchment paper. Add 3-4 additional Marshmallow Bits to each cookie.
  • Bake 9 to 10 minutes.
  • Cool on baking sheets 3 minutes and then move to racks or parchment to finish cooling.
cookies on a plate

Frequently Asked Questions

Can I freeze the cookie dough?

Yes. Typically, I like to portion the dough and then thaw it when I bake. To portion, scoop 2 tablespoon amounts and freeze on a cookie sheet. Store in a freezer bag till you are ready to thaw and bake. The dough can also be frozen as one portion as well. Note: freezing might impact the integrity of the marshmallow bites and you might want to add extra to the top when thawed.

What type of hot chocolate mix should I use?

I use a basic milk chocolate mix. You can use dark chocolate or the rich flavoring. I do not recommend using sugar-free.

Can I use regular mini marshmallows?

No, they will melt and it will be very sticky.

How long can I keep the dough in the fridge?

4-5 days in an sealed container. If you are keeping it more than 48 hours you might want to add the marshmallow bits when you are ready to bake.

cookies on a plate

We are fortunate to be working with to sponsors, Adams Extract and Millican Pecan Company. I have worked with both of these companies before, and I can tell you that I was thrilled to use their products again! The products are high quality, and the flavors are wonderful! These two companies are also offering a giveaway for my readers! Check out the details at the bottom of this post.

Check out more delicious cookie recipes!

Peppermint Shortbread Cookies

Gingerbread Cookies Dipped in White Chocolate

Eggnog Snickerdoodle Cookies

cookies being broken in half

Are you following me yet? What are you waiting for?

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cookies on a plate

Hot Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword chocolate, christmas, cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Servings 18 cookies

Ingredients

  • 1/2 cup butter softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 2 packages hot cocoa mix
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup chocolate chips
  • 1/2 cup Mallow Bits
US Customary – Metric

Instructions

  1. Beat butter and sugar in large bowl with standing mixer until fluffy. Beat in eggs and vanilla.
  2. In a different mixing bowl, combine dry ingredients. Slowly beat the dry ingredients into the wet ingredients. Stir in chocolate chips and Marshmallow Bits. Cover and chill for 30 minutes-2 hours.
  3. When ready to bake, preheat oven to 350°F. Drop 2 tablespoons of dough, 2 inches apart, onto baking sheets lined with baking mats or parchment paper. Add 3-4 additional Marshmallow Bits to each cookie.
  4. Bake 9 to 10 minutes.
  5. Cool on baking sheets 3 minutes and then move to racks or parchment to finish cooling.

Recipe Notes

Adapted from Love from the Oven

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Cake Mix Chocolate Peppermint Cookies by Love and Confections
Candied Pecan Lace Cookies by Food Above Gold
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Easy Snickerdoodle Cookie by Everyday Eileen
Fruit Cake Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten Free Hungarian Rugelach by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
Hot Chocolate Chip Cookies by Cheese Curd In Paradise
No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings


 

Flavors of Fall Millican Prize Package

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

 

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

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